Matcha Cultivars
Matcha is made from the same tea plant, but the plant variety significantly alters the taste, color, aroma, and texture. Some varieties produce smooth and creamy matcha, while others are more vegetal, aromatic, or rich in umami. In Japan, there are dozens of officially registered varieties, and some references indicate over 60 varieties specifically for tea production, with the number increasing when local and experimental varieties are included.
A variety might bear the same name, but its taste can differ from one farm to another. Soil, climate, shading, harvest time, and the farmer's expertise are all factors that influence the matcha's color, smoothness, and depth of flavor.
Key Varieties
1- Okumidori
Okumidori is one of the most loved cultivars in premium matcha, known for its deep green color and smooth, balanced taste. Its name roughly means “late green,” as it is a cultivar that matures relatively late, giving it a calm and rich character.
It often produces a creamy, smooth matcha with low bitterness, clear umami, and a long finish in the mouth. It is ideal for those who enjoy refined matcha with a deep, elegant taste that is not too sharp.
2. Asanoka
Asanoka is a Japanese cultivar developed in Kagoshima. It is usually known for its bright, vivid color, elegant aroma, and smooth taste with gentle umami. In matcha, it can bring a more distinctive and lively impression, with an aromatic character that feels different from more classic cultivars. It is ideal for those who want a matcha with a unique personality, soft, yet clearly present.
3. Tsuyuhikari
Tsuyuhikari is a Japanese cultivar often associated with the Shizuoka region. Its name combines the meanings of “dew” and “light,” reflecting its bright and gentle character. It is usually known for its beautiful green color, fresh aroma, and soft, slightly sweet taste with low bitterness. In matcha, it can offer a smooth and easy-drinking experience, ideal for those who enjoy bright, light, and balanced flavors.
4. Yabukita
Yabukita is the most widely known tea cultivar in Japan and is often considered a reference point for many other cultivars. It is valued for its balance, high productivity, and ability to adapt to different growing regions. Its taste is clear and vegetal, and it can be sharper or more bitter than softer cultivars such as Okumidori or Saemidori. Still, it gives Japanese tea a strong and familiar foundation. For this reason, it is widely used in many types of tea, and sometimes in matcha blends.
5. Saemidori
Saemidori roughly means “clear green” or “bright green.” It is one of the most loved cultivars in premium matcha because of its vivid color and smooth texture. It is usually known for its natural sweetness, clear umami, and very low bitterness, creating a soft and easy-to-drink cup of matcha.
6. Samidori
Samidori is a cultivar strongly associated with the Uji region and is often used in high-quality matcha. It has an elegant and calm character, with gentle sweetness, a smooth texture, and balanced umami. In the cup, it gives a classic and refined impression, making it especially suitable for ceremonial matcha and traditional preparation.